opinionated alchemist

I had a couple of days ago a meeting with Craig - we will have a corporate bar workshop and Craig helps us to showcase the culinary wizary as he works for the supplier muddle-me.com. Besides of a bag full of goodies he brought the Soda plus appliance - a piece I didn't encountered yet. Well he took the mouth quite full, that it is cheaper and better as the cream whippers (e.g. iSi) or Perlini...  As I have to test it, before I show it to a bunch of high profile F&B guys, which are coming from across the GCC countries, I took it today to a test. And as I shopped at Spinneys today, I thought it is a good thing to take their excellent apple elderflower squash back home; but wait, I just reviewed Darbo elderflower and I pretty we'll know the Waitrose product. So I took the gamble to buy the grape and peach variant. And who doesn't know my very dear friend Knob Creek? If it comes to extra aged and extra toasted American whiskies, this is one of the best (especially if you pu...

There are a lot of talking and myths about new products and new appliances, which happened to be appearing in the bar. Myths, because often they are overestimated. Here just a short review, what kind of new tech is available for the bar and how effective it is… Espuma maker [iSi creamer]: This is one of the first "molecular" cuisine appliances. And even now, it is one of the more sustained trends. Basically a liquid with a stabilizer is filled into the container and is then pressurized with nitrogen or carbon dioxide. The result is a rather dense foam. Due to the much bigger surface of foam compared to liquids, the taste is amplified. And the texture is also modified, which makes the play with foam interesting. As long as you keep it simple, drinks with foams are quite successful. Though: use egg white and a good share of guests will  reject the drink, due to a wet dog smell. Also be carefully if you are applying espumas to carbonated drinks, as the foam is expand...